http://blog.formaggiokitchen.com/2011/12/18/our-top-5-dont-miss-holiday-picks/ A blog about cheese, farms, food and friends. Thu, 16 May 2013 22:45:55 +0000 hourly 1 http://wordpress.com/ http://blog.formaggiokitchen.com/2011/12/18/our-top-5-dont-miss-holiday-picks/#comment-1558 Sun, 18 Dec 2011 22:22:20 +0000 http://blog.formaggiokitchen.com/?p=4664#comment-1558 Not a dumb question at all! The aspic is entirely optional – some folks like it, some folks don’t – for the most part, it seems to be about whether one likes the jelly-like texture. This particular aspic is flavored with Madeira in order to complement the flavor of the pâté. As for the outer coating – that’s actually a layer of Prosciutto di Parma. Julie wraps each loaf of pâté in the prosciutto and again, it’s totally optional but we recommend giving it a try – most of us here love that extra layer of porky deliciousness! Hope that helps and please don’t hesitate to contact us with any other questions! Enjoy!

]]> http://blog.formaggiokitchen.com/2011/12/18/our-top-5-dont-miss-holiday-picks/#comment-1557 Sun, 18 Dec 2011 21:54:03 +0000 http://blog.formaggiokitchen.com/?p=4664#comment-1557 Just bought the rabbit pate for the first time, but have a dumb question – do you eat the aspic layer or all the somewhat stringy outer coating?

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